Truly a memorable meal in a lovely setting in the hills outside of Milan, this 3 star Michelin restaurant lived up to its rating. Arriving later than our reservation, we were warmly greeted and seated outdoors under a large awning. There were globe lights that warmly lit the area and the evening air was pleasant. Service was exemplary as one would expect. It's difficult to point out dishes when the meal is stellar but I really enjoyed the foie gras cherry with dark chocolate and the Iranian caviar. It's not fair to single out two dishes when everything was perfectly executed and beautifully presented. The duck was good, also, when I awoke from a brief nap and didn't miss the dish. (It was a long day!) What a great place! read more

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During a stay in a B&B a few km outside Bergamo, we discovered there was a 3 star Michelin restaurant also a few km outside Bergamo. What luck. So we dropped in for what they call the "business lunch," a 5-course menu at 80 euro plus 35 for the wine pairing. The difference in food quality between 1 and 2 Michelin stars is pretty big. The difference from 2 to 3 is usually non-existent. The reason a restaurant gets the extra star is all the extras. Michelin standards demand them, and restaurants add them, and you pay for them. At Da Vittorio, those extras include the beautifully manicured grounds, the near 1:1 ratio of staff to diners, the real silver silverware, amuse-bouches, and a fun candy trolley that wheels around the dining room. There's also a ridiculous and luxurious bib that they tie around your neck (with total synchronicity between all the people at the table, another hallmark of 3-star service) in preparation for their paccheri al pomodoro, a saucy tableside preparation that doesn't really need to be prepared tableside (again, a hallmark of 3-star service). The best thing I ate was the few pieces of zucchini and roasted potatoes that accompanied a pan roasted sea bass. Don't get me wrong; the fish was perfectly cooked. Everything else was perfectly cooked, or raw, like the seafood crudo with zucchini puree and mint, another highlight. But another difference at a 3-star restaurant is there's some poor cook whose entire job it is to ensure that those little bits of vegetables are perfectly cooked. (They're called the entremetier, and I was one in a past life.) Eating humble vegetables treated with such respect is always a welcome experience. Why 4 stars then? Well, the place is a bit too much like Disneyland or Vegas. Or maybe even New Jersey, when it comes to the decor. They're very focused on Da Vittorio as a "brand;" everything is emblazoned with their logo, even the little purse stools they bring by the table. There's a Da Vittorio in St. Moritz, and one in Shanghai, which tells you how the family that owns the place is (deservedly) cashing in on that brand. All of that forced grandeur was, for me, an unintended and overwhelming consequence of the chase for those 3 stars. Also, they forgot to serve the dessert wine. read more

I was fortunate enough to be able to dine at Da Vitoria once again. I have to say that our experience was as great as ever. It's nice to see that they have kept their high standards of service as well as their amazing food. read more

We went there last Christmas. We were all Italians (and here I say that as I do think that some American reviews towards Italian restaurants in Italy get them a lot of backlash due to their biased wrong idea of Italian food - which is disgusting) and delighted by the quality of food, ambient, wine, treatment. We were offered the standard menu but the owner came to us offering to make a customized menu: all antipasti were seafood, then truffle feast, then a lot of assorted pastries. Excellent Berlucchi collection Palazzo Della Lana and Lugana to go with all dishes. We were delighted. 350€ each well spent. A place to go to have real 3 star Michelin food read more

Items Selected: Oat and Mais Crackers Clams, Celery, Parsley, Mixed Grains and Legumes Grissini, Laminated Breadsticks, Hollow Crackers, Sesame Sticks, Hard Rolls Amaranth Chips, Crème Fraiche, Spheres of Herring Caviar Marshmallow of Parmesan, Cream of Pear and Gin Foie Gras' Cherry, Dark Chocolate, Hazelnut Cloud of Golden Iranian Caviar, Potato and Whey John Dory Carpaccio with Wasabi Mayonnaise, Radish, Carrots, Soy and Lime Foam Farro Sourdough Shrimp from Oneglia with Avola Almond Ice Cream, Toasted Almonds Croissant, Corn Roll, Tomato Focaccia, Laminated Brioche, Ciabatta Shabu-Shabu Scampi with White Peach Cream and Iced Lime Risotto, Prawn Tartare and Mandarin Sauce with Spring Onion and Prawn Head Foam Baby Squid Stuffed with Mozzarella and Anchovies, Green Sauce, Sea Beans and Polenta Separated Scorpion Fish, Stewed and Raw with Bok Choy, Miso and Lemongrass Meat Ravioli, Parsnip and Parmesan with Black Truffles Ice Cream of Taleggio Cheese, Gingerbread and Orange Marmalade Duck Breast with Endive, Lavender Honey, Black Pepper Cream and Spices Fig, Fig Leaf, Fig Ice Cream, Dessert Wine Tableside filled Cornetto with Zabaglione and Hazelnuts Fior di Latte Semifreddo, Red Fruits Da Vittorio 50th Anniversary Chocolate Panettone Mignardises on a Sugar Cloud - Gianduia, Lemon, Pistachio, Mint, Hazelnut, Amaretto, Kumquat, Crispy Chocolate Candy Jars - Coconut, Malt, Milk Chocolate, Cocoa Truffle, Cinnamon Candy, Candy Coated Licorice Located about an hour Northeast of Milan in the town of Brusaporto, Da Vittorio represents the "Lombard tradition and Creative Genius" of brother Chefs Roberti and Enrico Cera, their Three-Star Michelin restaurant elegantly overlooking sloping hillsides on the gated, lush Relais & Chateaux Resort's grounds. Originally opened in 1966, the 50th Anniversary proudly celebrated by a monogram and signature plates designated as such on the menu, weather proved absolutely perfect for enjoying dinner on the outdoor terrace during a memorable Thursday visit, the team rolling out over two-dozen items over the four-hour meal's course. Truly a world class Resort, a tour of the Hotel and Kitchen toward the end of the night showing everything from Breads to post-dinner Candies made on site, it was with highly polished service that the meal took place as plates were effortlessly presented in English with comprehensive descriptions of techniques as well as ingredients, opening nibbles presented as a series progressing from Clams to the flavor of Amaranth, aged Cheese and a Cherry fortified by Foie Gras and Dark Chocolate. Baking for the ten-rooms of guests plus those only staying for dinner, it should only seem natural that Da Vittorio goes great lengths to offer a variety of flavors built to suit all palates, a hollowed curl of porcelain presenting Grissini, Laminated Breadsticks and other options before a loaf of Farro Sourdough was sliced tableside, five more choices including Croissants, Corn Rolls and Tomato Focaccia offered from a basket throughout the meal. Starting off the Carte Blanche with a classic, all eleven proper plates quite substantial considering the degustazione's length and additional gifts on both ends, a "Cloud of Golden Iranian Caviar" upgraded Robuchon-smooth Potatoes with a spoonful of briny bubbles before the froth of Lime accented John Dory Carpaccio with spicy Mayonnaise, the kitchen then launching back-to-back Shrimp dishes, the first raw on a bed of Almond Ice Cream while the later came warm from a bath amidst White Peach Cream and tiny spheres of frozen Citrus. Not straying far from prior flavors with tender Rice paired to Prawns, Oranges and froth with a bit of brine, a following bowl of Baby Squid stuffed with Mozzarella di Bufala proved exquisite atop Polenta infused with Anchovies, Herbs and Cream, the whole Scorpion Fish divided by four bearing an Eastern influence, the moist towel offered afterward only appropriate as the tiny bones made utensils irrelevant to cleaning the best bits of meat off the fins and head. Growing richer with later plates, three pockets of Veal and Pork tender amidst the flavors of earth, Taleggio Ice Cream with Gingerbread and Marmalade took everyone at the table by surprise with its complex exploration of texture, flavor and temperature, a strip of Duck Breast paid forward by Honey as a subtle transition to the sweet flavors of Vin Santo and Figs. Taking a "kid in a Candy store" approach to dessert, a Coronetto piped and dipped tableside by servers no older than twenty, a menu-listed dessert of Semifreddo and Berries was light and refreshing, the 50th Anniversary Panettone served warm and fluffy with melting Chocolate chunks before several Candy Jars and Mignardises floated on a Cotton Candy cloud sent us off into the evening. read more

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Da Vittorio was the dinning highlight of our trip to northern Italy. The setting is absolutely gorgeous, the food is outstanding, and the service was exemplary. We really couldn't have asked for anything more. I want to go back sooner than possible. read more

Da Vittorio - Da Vittorio - Lumbard Near Me - Brusaporto, BG

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